A method of storing potatoes includes providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; in a first treatment step, treating the potatoes with 1-methylcyclopropene by exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from 4 to 15° C.; and in a subsequent second treatment step during the storing step, treating the potatoes with ethylene by exposing the potatoes, which are at the second storage temperature, to ethylene.

A method of storing potatoes includes providing a plurality of dormant potatoes, wherein the potatoes have been cured after harvesting; in a first treatment step, treating the potatoes with 1-methylcyclopropene by exposing the potatoes, which are at a first treatment temperature within the range of from 10 to 30° C., to 1-methylcyclopropene; storing the potatoes at a second storage temperature within the range of from 4 to 15° C.; and in a subsequent second treatment step during the storing step, treating the potatoes with ethylene by exposing the potatoes, which are at the second storage temperature, to ethylene.

The present invention relates to the use of the recombinant antibacterial protein Ablysin for effectively killing multidrug-resistant pathogenic bacteria. The recombinant protein Ablysin of the present invention exhibits apoptosis against antibiotic-resistant Acinetobacter baumannii, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Enterococcus faecium to prevent or treat infectious diseases caused by these bacteria and thus it can be widely used in antibiotics, disinfectants, food additives, feed additives, and the like. In particular, the Ablysin uses peptidoglycan, which is a component of the cell wall of bacteria, as a substrate, and exhibits bacterial killing ability due to peptidoglycan degradation. The peptidoglycan exists only in bacteria and not in humans or animals, and thus there is an advantage that Ablysin of the present invention is safe because it does not affect humans and animals, and can be applied to the pharmaceutical industry, food industry, biotechnology, etc., as well as can effectively kill bacteria in a target place or a target substance without problems of resistance to antimicrobial agents.

The present invention relates to the use of the recombinant antibacterial protein Ablysin for effectively killing multidrug-resistant pathogenic bacteria. The recombinant protein Ablysin of the present invention exhibits apoptosis against antibiotic-resistant Acinetobacter baumannii, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Enterococcus faecium to prevent or treat infectious diseases caused by these bacteria and thus it can be widely used in antibiotics, disinfectants, food additives, feed additives, and the like. In particular, the Ablysin uses peptidoglycan, which is a component of the cell wall of bacteria, as a substrate, and exhibits bacterial killing ability due to peptidoglycan degradation. The peptidoglycan exists only in bacteria and not in humans or animals, and thus there is an advantage that Ablysin of the present invention is safe because it does not affect humans and animals, and can be applied to the pharmaceutical industry, food industry, biotechnology, etc., as well as can effectively kill bacteria in a target place or a target substance without problems of resistance to antimicrobial agents.

The present invention relates to an antimicrobial peptide having an improved antibacterial effect through glutamic acid substitution and, more specifically, to a use of the antimicrobial peptide as an active ingredient in an antibacterial pharmaceutical composition, a food additive, a feed additive, an antiseptic composition, and an antibacterial quasi-drug composition. Not only does the antimicrobial peptide of the present invention exhibit significant antibacterial activity against gram-negative bacteria, but it also exhibits a significant synergistic effect when combinedly treated with antibiotics which have strong antibacterial activity only against gram-positive bacteria and has no or low antibacterial activity against gram-negative bacteria, thereby exhibiting excellent antibacterial effects on gram-positive bacteria, E. coli and Acinetobacter bacteria among gram-negative bacteria, and antibiotic-resistant strains thereof.

Producing sauce (e.g., mayonnaise) using animal fat on a commercial scale to obtain the quantity, quality, and life of traditional commercial-grade sauce made with common fruit, nut, seed, flower, and vegetable oils. An industrial-grade emulsifying machine such as a high-shear mixer is utilized to ensure that the animal fat particles are made sufficiently small to produce a good emulsion. An anti-rancidity or antioxidant (e.g., vitamin E, rosemary oil extract (ROE), bovine casein hydrolysate (BCH)) is utilized to prevent the animal fat from becoming rancid and enabling longer shelf life. The animal fat offers many benefits over traditional fruit, flower, nut, vegetable, and seed oils including being cheaper and more plentiful commercially, better-tasting and health benefits, including anti-carcinogenic properties.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

The present invention is in the field of food technology. The present invention provides methods of controlling growth of Listeria by limiting their access to manganese More specifically, the present invention provides a method of inhibiting or delaying growth of Listeria by reducing the manganese concentration in a food product which is preferably a dairy product. The invention also provides manganese scavengers and uses thereof to inhibit or delay Listeria growth.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.